Potato and Almond Rissoles is a vegetarian recipe that is believed to have originated in India. It features a combination of mashed potatoes, chopped almonds, breadcrumbs, and spices to create a flavorful and hearty vegetarian patty that is perfect for lunch or as a side dish. To make this recipe, you start by boiling and mashing potatoes, then adding in chopped almonds, breadcrumbs, and spices such as cumin, coriander, and turmeric. Then, you shape the mixture into patties and fry them until golden brown. This dish is often served with a side of chutney or yogurt sauce and is a tasty way to incorporate vegetarian options into your meals.
Peel the potatoes and cut into small pieces. Put in a pan of salted boiling water. Boil for 20 minutes, or until soft enough t mash. Drain well, then return to the pan.
Mash the potatoes with a fork or potato masher, until smooth. Stir in the parsley, flaked almonds and half the ground almonds. Mix together until well combined. With floured hands, mold the potato and almond mixture into 8 rissoles.
Spread the remaining ground almonds on a clean work surface. Add the rissoles and turn gently in the ground nuts until thoroughly coated. Heat the oil in a large, heavy based non stick frying pan. Fry the rissoles for 3-4 minutes, turning frequently, until browned and cooked through. serve with pepper slices and lettuce.
It is important to turn the rissoles frequently in step 4, or the coating of ground almonds is likely to burn.
If preferred, coat these tasty rissoles in seasoned dried bread crumbs instead of the ground almonds in step 3.
These nutty rissoles make a great vegetarian main meal. They also taste great with grilled fish, pork or lamb.
